Description
This Raw Vegan Pizza features a nutritious buckwheat crust combined with dehydrated fresh tomato sauce, marinated mushrooms, and a tangy zucchini cheese topping. This healthy, gluten-free recipe uses a dehydrator to achieve crisp textures while retaining raw ingredients’ maximum nutritional benefits, making it perfect for raw food enthusiasts.
Ingredients
Scale
Crust
- 2 cups buckwheat, soaked
- 1 cup almond flour
- 1/2 cup zucchini
- 1/4 cup flax seed
- 1/8 cup scallions
- 1 tbsp nutritional yeast
- 1 tbsp coconut sugar
- Pinch of salt and pepper
Sauce
- 3 tomates, preferably Roma, sliced 1/4 inch thick
- 1/2 cup fresh basil
- 2 garlic cloves
- 1 scallion
Mushrooms
- 2 cups crimini mushrooms
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1/4 cup scallions
- 1 tbsp herbs (rosemary, basil, etc.)
Zucchini Cheese
- 2 cups shredded zucchini
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- 1/4 tsp salt
Instructions
- Soak Buckwheat: Soak the buckwheat groats for up to 6 hours. Rinse and drain thoroughly. Optionally, continue rinsing and draining until small tails begin to sprout for added fermentation.
- Prepare Crust Mixture: Combine the soaked buckwheat with almond flour, zucchini, flax seed, scallions, nutritional yeast, coconut sugar, salt, and pepper in a food processor. Process until the mixture is smooth and forms a dough.
- Form and Dehydrate Crust: Spread the crust mixture evenly on a dehydrator sheet to about 1/4 inch thickness. Dehydrate initially at 165°F (74°C) for 30 minutes, then reduce the temperature to 115°F (46°C) and continue dehydrating until the crust is crisp, approximately 2 to 4 hours.
- Prepare Sauce: Slice the Roma tomatoes into 1/4 inch thick slices. Layer fresh basil, garlic cloves, and scallions over the tomato slices.
- Dehydrate Sauce Toppings: Place the tomato and herb layers on a dehydrator sheet alongside the crust and dehydrate for 1 to 2 hours, allowing flavors to meld and liquids to reduce slightly.
- Marinate Mushrooms: In a bowl, mix crimini mushrooms with olive oil, soy sauce, scallions, and herbs such as rosemary and basil. Spread the mixture evenly on a dehydrator sheet.
- Dehydrate Mushrooms: Dehydrate the mushrooms together with the tomatoes and crust for about 1 hour to intensify flavors and reduce moisture.
- Make Zucchini Cheese: In a small bowl, combine shredded zucchini with nutritional yeast, lemon juice, and salt. Mix well to create a creamy texture.
- Dehydrate Zucchini Cheese: Spread the zucchini cheese mixture evenly on a dehydrator sheet and dehydrate with the other toppings for about 1 hour, allowing it to firm up and enhance flavor.
- Assemble Pizza: Once all components are dehydrated to your liking, layer the tomato sauce, marinated mushrooms, and zucchini cheese onto the crisp buckwheat crust. Serve immediately or store refrigerated.
Notes
- Soaking and optionally sprouting buckwheat improves digestibility and texture.
- Dehydration times may vary depending on dehydrator model and local humidity.
- Maintaining the temperature below 118°F preserves the raw food quality.
- This pizza is perfect for raw food diets and is naturally gluten-free and vegan.
- Use Roma tomatoes for thicker slices with less moisture, helping to prevent sogginess.
- Marinating mushrooms before dehydrating infuses them with flavor and softens their texture.
- Prep Time: 20 minutes active plus 3 hours soaking/dehydrating
- Cook Time: 4 to 6 hours (dehydrating time varies by stage and desired crispness)
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan, Raw Food
Keywords: Raw Vegan Pizza, Dehydrated Pizza, Gluten Free Pizza, Raw Food Recipe, Buckwheat Pizza Crust, Vegan Pizza
